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Looking for the ultimate viral cinnamon roll loaf? This easy Pumpkin Spice Latte Cinnamon Roll Bread combines two viral social media trends into one cozy fall bake: the sliceable cinnamon roll loaf pan hack and the popular heavy cream cinnamon roll method.
If you loved how easy the viral Crescent Loaf trend was, you'll obsess over this sweet spin with cinnamon rolls. By swapping heavy cream for rich pumpkin spice coffee creamer, two cans of refrigerated cinnamon rolls bake up into a cinnamon roll loaf that's bakery-soft, fluffy, and infused with coffeehouse flavor using instant espresso and warm pumpkin pie spice. Drizzle with the included icing for an effortless breakfast, autumn brunch, or quick Thanksgiving dessert. It's destined to become one of your new favorites among our best bakery recipes.
Here’s what you’ll need to make Pumpkin Spice Latte Cinnamon Roll Loaf.
Pillsbury™ Cinnamon Rolls with Original Icing: Two cans are placed intact in a loaf pan to form the base. Set the included icing aside to drizzle over the baked loaf.
Pumpkin Spice Coffee Creamer: Poured over the cinnamon roll dough, it brings pumpkin spice latte flavor throughout the loaf. Use refrigerated creamer as listed in the recipe.
Pumpkin Pie Spice and Instant Espresso: These add warm spice and coffee notes. Whisk them into the creamer until the espresso dissolves before pouring over the dough. If you aren't a fan of coffee flavors, you can leave out the espresso powder and still have a tasty pumpkin-spiced cinnamon roll loaf.
Here’s a quick look at how to make this Pumpkin Spice Latte Cinnamon Roll Loaf. Follow the recipe below for exact measurements and baking times.
Heat the oven to 350°F, and line a metal loaf pan with parchment, leaving an overhang to lift out the loaf.
Carefully place both unseparated rolls of dough side by side in the pan. Set the icing aside.
Whisk together the pumpkin spice creamer, pumpkin pie spice, and instant espresso until smooth. Slowly pour it evenly over the dough.
Cover with foil for the first part of baking, then uncover. Bake until golden brown and the center reaches at least 200°F on an instant-read thermometer.
Cool for 10 minutes, lift the loaf from the pan using the parchment, and drizzle with the reserved icing. Slice and serve warm.
Here’s how to store and reheat leftovers if you have them.
For any leftovers, allow the loaf to cool, and store it covered in the refrigerator. Use within 3 days for best quality.
We do not recommend storing leftovers in the freezer; the loaf can become dense and soggy.
To reheat, warm a slice of this bread in the microwave on medium-high (70%) in 10-second increments until warm. To reheat an unsliced loaf, place bread on a parchment-lined baking sheet, and reheat in a 300°F oven for 5 to 10 minutes.
Heat oven to 350°F. Spray an 8x4- or 9x5-inch metal loaf pan with cooking spray. Line with parchment paper, leaving enough hanging over long sides to easily remove loaf from pan.
Open one can of cinnamon rolls. Carefully remove the entire roll of dough, ensuring it remains in a single, unseparated log, and place it in the loaf pan. Repeat with the second can of cinnamon rolls, placing it side by side with the first roll of dough in the pan. Set icing aside.
In a small bowl or spouted liquid measuring cup, whisk together the pumpkin spice coffee creamer, pumpkin pie spice, and instant espresso powder until the espresso is dissolved, and the mixture is smooth. Slowly pour the mixture evenly over the cinnamon rolls, allowing it to seep down around the sides and between the rolls.
Loosely cover with foil and bake for 35 minutes. Remove foil and continue baking for 10 to 15 minutes, or until the loaf is golden brown, and the center has reached a temperature of at least 200°F on an instant-read thermometer.
Remove from the oven to a cooling rack; cool for 10 minutes. Holding onto the parchment paper, carefully remove the loaf from the pan. Drizzle reserved icing over the top. Slice and serve warm.
You can omit the instant espresso powder for a pumpkin-spice cinnamon roll loaf without the coffee flavor.
A vanilla, sweet cream or other fall-flavored creamer can be substituted for the pumpkin spice creamer for a different spin on the cinnamon roll bread.
For best results, use a refrigerated pumpkin spice creamer made with milk and/or cream. Avoid thin, watery creamers, which can affect the texture of the loaf.
